Jamaican Curry Chicken

There’s something incredibly comforting about a pot of curried chicken simmering on the stove. The rich aroma of curry, thyme, ginger, and Scotch bonnet instantly fills the kitchen and brings back warm childhood memories. This is my family’s version of Jamaican-style “curried” chicken — bold, flavorful, and deeply satisfying.

Traditionally, this dish is served over fluffy white rice or wrapped in soft roti. But honestly, it’s so good you can enjoy it however you like. The key is letting the curry cook properly so the spices bloom and the gravy thickens beautifully.

Let’s get started.

Why You’ll Love This Curried Chicken

• Deep, authentic Caribbean-style flavor
• Perfect balance of spice and warmth
• Thick, rich curry gravy
• Great for meal prep
• Even better the next day

Ingredients and Their Role

Understanding the ingredients helps you get the best flavor every time.

• Curry Powder (¼ cup, divided) – The heart of the dish. Toasting part of it in oil deepens the flavor and removes raw bitterness.
• Garlic Powder – Adds savory depth.
• Seasoned Salt & Salt – Boost overall flavor.
• Onion Powder – Enhances the base seasoning.
• Fresh Thyme – Traditional Caribbean herb that adds earthy aroma.
• Ground Allspice – Gives warm, slightly sweet notes.
• Black Pepper – Adds subtle heat.
• Whole Chicken (cut into pieces) – Bone-in pieces give richer flavor to the gravy.
• Vegetable Oil – Used to toast the curry and cook the chicken.
• Water – Forms the curry gravy.
• Potato (diced) – Thickens the gravy naturally.
• Carrots – Add slight sweetness and texture.
• Scallions (Green Onions) – Fresh, mild onion flavor.
• Fresh Ginger – Bright, warm spice.
• Scotch Bonnet Pepper – Traditional heat. Adjust to taste.

Step-by-Step Method

Step 1: Season the Chicken

In a large bowl, whisk together:

• 2 tablespoons curry powder
• Garlic powder
• Seasoned salt
• Onion powder
• Salt
• Thyme leaves
• Allspice
• Black pepper

Add the chicken pieces and coat thoroughly. The seasoning should become slightly wet and stick well to the chicken.

Let it rest for at least 15–20 minutes (longer if you have time).

Step 2: Toast the Curry

Heat vegetable oil in a large cast-iron skillet over high heat.

Add the remaining 2 tablespoons curry powder to the hot oil. Stir and let it cook for 2–3 minutes until it darkens slightly and becomes fragrant.

This step is crucial. Properly “burning” or toasting the curry develops rich flavor.

Step 3: Brown and Simmer

Add the seasoned chicken to the skillet. Reduce heat to medium.

Add:

• Water
• Diced potato
• Chopped carrots
• Scallions
• Minced ginger
• Chopped Scotch bonnet

Stir gently.

Cover and simmer for 30–40 minutes until the chicken is fully cooked and tender. Avoid stirring during the last 15 minutes so the gravy thickens nicely.

The internal temperature should reach 165°F (74°C).

Step 4: Thicken the Gravy (If Needed)

If the gravy needs thickening, remove the chicken and simmer uncovered for a few extra minutes until it reaches your desired consistency.

Return chicken to the gravy and serve hot.

Tips for the Best Curried Chicken

• Always toast the curry powder in oil first.
• Use bone-in chicken for deeper flavor.
• Adjust Scotch bonnet carefully — some are hotter than others.
• Let the curry cook fully. Rushing results in raw-tasting spices.
• Make it a day ahead for even better flavor.

Variations

• Milder Version: Use half of the Scotch bonnet or substitute with jalapeño.
• Vegetarian Option: Replace chicken with potatoes, chickpeas, cauliflower, and carrots.
• Creamier Style: Add a splash of coconut milk.
• Extra Veggies: Bell peppers or green beans work well.

Serving Suggestions

• Steamed white rice
• Roti or flatbread
• Rice and peas
• Even over mashed potatoes

Storage & Reheating

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze for up to 2 months.

Reheating:
Reheat on the stovetop over low heat with a splash of water if needed. Microwave works too, but stovetop keeps texture better.

Jamaican-Style Curried Chicken

A rich and flavorful Jamaican-style curried chicken made with toasted curry powder, fresh thyme, ginger, and Scotch bonnet pepper. Perfect served over rice or with roti.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Comfort Food, Dinner, Family Meals, Lunch, Main Course

Cuisine: Caribbean, Island Cuisine, Jamaican, West Indian

Calories: 348

Ingredients Method Notes

Ingredients

  

• ¼ cup curry powder divided
• 2 tablespoons garlic powder
• 1 tablespoon seasoned salt
• 1 tablespoon onion powder
• 2 teaspoons salt
• 1 sprig fresh thyme leaves stripped
• 1 pinch ground allspice
• Salt and black pepper to taste
• 2 ¼ pounds whole chicken cut into pieces
• 3 tablespoons vegetable oil
• 3 cups water
• 1 potato diced
• ½ cup chopped carrots
• 2 scallions chopped
• 1- inch piece fresh ginger minced
• 1 Scotch bonnet chile pepper chopped (to taste)

Method

 

1. In a bowl, mix 2 tablespoons curry powder with garlic powder, seasoned salt, onion powder, salt, thyme, allspice, and pepper. Coat chicken thoroughly.
2. Heat oil in a large skillet over high heat. Add remaining curry powder and cook for 2–3 minutes until fragrant.
3. Add seasoned chicken and reduce heat to medium.
4. Add water, potato, carrots, scallions, ginger, and Scotch bonnet.
5. Cover and simmer 30–40 minutes until chicken reaches 165°F and gravy thickens.
6. If needed, simmer uncovered to thicken gravy further. Serve hot.

Notes

• Toasting curry powder is essential for authentic flavor.
• Adjust Scotch bonnet based on heat preference.
• Best served with white rice or roti.

 

 

 

FAQs

Can I use boneless chicken?
Yes, but reduce cooking time slightly.

Why toast the curry powder?
It removes raw bitterness and enhances flavor.

How spicy is Scotch bonnet?
Very spicy. Start small and adjust.

Can I make it ahead?
Yes, it tastes even better the next day.